Tuesday, August 25, 2009

Summer Salad

I'm typically not a fan of pasta. In fact, it's typically only a cold pasta salad {non-mayo based} or my aunt Lorie's Fettuccine Alfredo with grilled chicken that will tempt me. And occasionally a good old fashioned box of mac and cheese. I know, I'm weird.But, with a large amount of fresh garden tomatoes and a limited recipe pool in the mass I refer to as my brain, I received an emailed newsletter with this recipe and make it I did.Italian Basil, Tomato, and Pasta Salad

3. Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.

4. Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine. Makes 16 servings.

To Tote: Transport in an insulated cooler with ice packs.

For 8 Servings: Prepare using method above, except assemble salad in a large salad bowl.

*My Notes:

1. I wouldn't recommend using all the basil the recipe calls for. I only slivered 1/4 cup for the dressing and had probably 1/2 c. left after I did that. I tossed that in the salad and it was plenty. Anymore and it would have been overkill for my tastes

2. Skip the parsley. I don't think it added anything to the taste and just a little to the color.

3. Kalamata olives are strong in flavor. If you're not a fan, use half of what's called for. I wouldn't suggest leaving them out, though, as they add a TON of flavor to the salad.

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About Me

Currently Kansans, Ryan is a full-time doctoral student of Psychology at KU. I am currently a homemaker, or what I refer to as 'hausfrau', and trying to make heads or tails out of it. Stay tuned as we fix up our new home, drum up creative projects and show-off awesome thrifted treasures.